Fried Zucchini

Basic:
Make a flour & water batter, the consistency of heavy cream, dip thin slices of zucchini & fry in vegetable oil until golden, turning once. Drain on paper towels. Season with salt & pepper. This is what I use for onion rings, also.

Fried zucchini with vinegar & garlic

Cut zucchini into sticks, about 1/2 inch by 1/2 inch by three inches. Salt & drain in a colander for 30 minutes. Shake off excess water & pat dry with towel or paper towel. heat oil, shake just enough zucchini to fry at one time with flour & fry. While the zucchini is cooking (it takes forever), peel two or three garlic cloves, halve them & put them in a metal or glass serving bowl. When the zukes are crisp & golden, drain them in a slotted spoon, toss them with the garlic & shake a little vinegar over them. The hotter the zucchini when the vinegar goes on, the better, since it evaporates & leaves the crust crispy. Continue flouring & frying, until all are done.

Breaded zucchini. Zuke sticks.

Roll zuke sticks in flour, dipped in egg beaten with parmesan cheese, salt, pepper (oregano optional), rolled in bread crumbs, left to dry for thirty minutes, then fried until golden. Same for mushrooms, mozzarella, whatever.

This information was placed on the web by Thomas J. Sienkewicz. If you have any questions about this document, you may contact him at toms@monm.edu.